Classic Tomato Seafood Spaghetti

A vibrant, appetite-boosting spaghetti dish featuring fresh clams, tender squid rings, and succulent shrimp tossed in a rich, garlicky tomato wine sauce.

Ingredients

• 1 tube raw squid
• 12 white onion
• 3 cloves garlic
• 1 cup cherry tomatoes
• 300 g dry spaghetti
• 2 tbsp olive oil
• 500 g fresh clams
• 200 g shrimp
• 1 tbsp butter
• 14 cup dry white wine
• 2 cups Italian tomato sauce
• to taste sea salt
• to taste black pepper
• optional fresh parsley

Instructions

1. 1Slice the Squid

   

   Prepare the seafood by placing the cleaned, raw squid tube on a wooden cutting board. Using a sharp knife, carefully slice the body into even rings. Set aside to use later in the stir-fry.

   Tip: Pat the squid dry with a paper towel before cutting; this prevents it from slipping on the board and ensures a safer, cleaner cut.
2. 2Dice the Onion

   

   Take half of a peeled onion and place it flat-side down on the cutting board. Make careful horizontal and vertical cuts to dice the onion into fine, uniform pieces that will cook down easily into the sauce.

   Tip: Keep the root end of the onion intact while slicing; this holds all the layers together and makes dicing much faster and easier.
3. 3Mince the Garlic

   

   Smash peeled garlic cloves with the flat side of your knife, then finely mince them. This minced garlic will be sautéed alongside the diced onion to build a highly aromatic foundation for the pasta sauce.

   Tip: For an even finer texture, you can sprinkle a tiny pinch of coarse salt over the garlic while mincing; the friction helps break the garlic down into a paste.
4. 4Halve the Cherry Tomatoes

   

   Wash the cherry tomatoes thoroughly and pat them dry. Slice each tomato in half. These will be added into the pan to provide bursts of sweet, fresh acidity that balances the rich seafood and tomato sauce.

   Tip: A small serrated utility knife works exceptionally well for cutting through the delicate skin of tomatoes without squishing them.
5. 5Boil the spaghetti

   

   Bring a pot of water to a rolling boil. Add the dry spaghetti, along with a few drops of olive oil and a pinch of salt. Cook until the pasta is soft or to your desired doneness, then set aside.

   Tip: Adding salt seasons the pasta from the inside out, while a touch of olive oil helps prevent the strands from sticking together.
6. 6Heat Oil in the Pan

   

   Place a large, wide skillet over medium heat. Once the pan is warm, drizzle in a generous amount of olive oil. Getting the oil hot is the first step to properly sweating the aromatics without making them greasy.

   Tip: Do not let the oil reach its smoking point. You want it just shimmering enough to release the fragrance of the garlic and onion instantly upon contact.
7. 7Sauté the aromatics

   

   Heat olive oil in a large pan over medium heat. Add the minced garlic and onion, and sauté them gently until they become fragrant and start to turn translucent.

   Tip: Keep the heat moderate to prevent the garlic from burning, which can introduce a bitter taste to your seafood sauce.
8. 8Add the clams

   

   Once the aromatics are fragrant, add the fresh clams to the pan. Toss them well with the garlic and onion infused oil to begin the cooking process.

   Tip: Ensure your clams are thoroughly scrubbed and purged of sand before adding them to the pan.
9. 9Stir in the squid

   

   Next, add the prepared raw squid rings to the pan. If you are using shrimp, add them now as well. Continue to stir-fry everything together.

   Tip: Squid cooks very quickly; keep the pan moving so it remains tender and doesnt become rubbery.
10. 10Incorporate cherry tomatoes

    

    When the clams are half-open and the squid and shrimp are partially cooked, toss in the halved cherry tomatoes. Keep stirring continuously to prevent the bottom of the pan from burning while the flavors meld.

    Tip: Cherry tomatoes add a bright, natural acidity and sweetness that balances the rich, briny flavors of the seafood.
11. 11Enrich with butter

    

    Once the clams have fully opened and the seafood is nearly cooked, drop a piece of butter into the center of the pan. As it melts, it will add a rich, glossy texture to the briny juices.

    Tip: Discard any clams that remain tightly closed after the cooking process, as they are not safe to eat.
12. 12Deglaze with white wine

    

    Pour a splash of white wine over the seafood mixture. Allow it to simmer for a minute or two to cook off the strong alcohol, leaving behind a bright, fruity flavor that lifts the entire dish.

    Tip: Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best flavor balance.
13. 13Add the tomato sauce

    

    Once the seafood is partially cooked and the clams begin to open, pour the red Italian tomato sauce into the pan. The rich tomato base will mix with the fresh seafood juices to create a deeply flavorful sauce.

    Tip: If the sauce seems too thick, you can add a splash of the pasta boiling water to help thin it out and bind the flavors together.
14. 14Simmer and stir

    

    Stir continuously to evenly coat the seafood in the tomato sauce. Let the mixture simmer gently so the shrimp, squid, and clams can absorb the savory flavors. Keep the pan moving frequently to prevent the bottom from burning.

    Tip: Lower the heat to a gentle simmer to ensure the squid and shrimp remain tender while absorbing the sauce.
15. 15Toss in the spaghetti

    

    Transfer the cooked spaghetti directly into the simmering seafood and tomato sauce. Use a pair of tongs to gently toss the pasta, making sure every strand absorbs the flavorful red sauce.

    Tip: Transferring the pasta slightly undercooked allows it to finish cooking in the pan, soaking up more of the delicious seafood and tomato flavors.
16. 16Season and mix well

    

    Once the pasta is thoroughly coated with the sauce and evenly mixed with the seafood, season the dish with freshly ground black pepper and sea salt to taste. Give it one final toss to distribute the seasoning before serving.

    Tip: Taste the sauce before adding salt, as the clams and seafood already provide a natural brininess to the dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions